Ingredients in Pistachio Cookies
These are a delicious twist on classic chocolate chip cookies. The best part is that you probably have most of the ingredients you need right in your kitchen. It’s a perfect mix of nutty and sweet, packed with crunchy chopped pistachios and yummy chocolate chips. Note: The exact measurements are on the recipe card below.
Shelled Raw Pistachios: Add a delicious nutty flavor and a touch of green color to the cookies. Unsalted Butter (Softened): The butter makes the cookies rich and moist, giving them that perfect soft texture. Granulated Sugar: Sweetens the dough. Large Egg (Room Temperature): Binds the ingredients together and adds moisture for a chewy texture. Vanilla Extract: Adds a warm vanilla aroma and enhances the overall flavor of the pistachio cookies. I recommend using pure vanilla extract for the best flavor! Almond Extract: A splash of almond extract provides a lovely nutty taste to complement the pistachios. All-Purpose Flour: The main dry ingredient that gives structure to the cookies. Cornstarch: Makes the cookies tender and soft. Baking Powder and Baking Soda: Helps the cookies rise and become fluffy. Salt: Enhances the flavors. Just a pinch is all you need! Salted Pistachios (Roughly Chopped): More pistachios for added crunch. Chocolate Chips: I used semi sweet chocolate chips, but milk chocolate, dark chocolate, or even white chocolate will work!
Pistachio Cookie Recipe
Now that you’ve got your ingredients ready, here’s how to whip up a batch of these bad boys! Pistachio cookies are simple to prepare and will be ready in 30 minutes from start to finish.
Soften Butter Properly: Softened butter should be pliable but not melted. This will help it mix together with the other ingredients more smoothly! Leave it out at room temperature for about 30 minutes, or gently soften it in the microwave. Use short bursts to avoid melting. Don’t Overmix: When you combine the wet and dry ingredients, mix until just combined. Overmixing the dough can lead to tough and dense cookies. Experiment with Nuts: While pistachios are the star here, you can get creative with other nuts. Try using chopped almonds, walnuts, or even hazelnuts. Mind the Baking Time: Keep a close eye on the cookies while baking. They’re ready when the edges are just starting to turn golden brown. Remember that they’ll continue to firm up as they cool. Sometimes, I pull them out of the oven while the centers are still slightly undercooked. They will cook on the pan for another minute or two while cool. Let Them Cool: Allow the cookies to cool on the baking sheet for a few minutes before you transfer them to a cooling rack. This helps them set properly and avoid breaking.
Countertop: Keep in an airtight container. Your cookies will stay good for about 4-5 days.
Yes! I like to shape my dough into balls, then transfer them to a sealed bag and pop them in the freezer. The dough will stay good for about two months. When you’re ready to bake your cookies, you can thaw them first or bake them directly from the freezer. You may just need to add a few minutes of baking time.
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